• 2 onions, with peel, halved: insert
• 4 cloves in the onions
• 1 celeriac, peeled and cubed
• 1 stalk blanched celery, cut into three sections
• 2 leeks, roughly cut and washed
• 3 carrots, scraped and roughly sliced
• 6 garlic cloves, unpeeled
• 3 bay leaves
• 1 small bunch of parsley, rosemary and thyme
• 1 tbsp black peppercorns
• 2 tbsp coriander seeds
• 3–4 blades of mace

Combine ingredients in the largest pan you can find. Add at least 5–6 litres (20–24 cups) cold water and bring the liquid to a boil. Then lower the heat and allow the stock to simmer.

During this time, carefully skim the foam from the surface. If you don’t do this, the stock will become cloudy. Reduce to half on very low heat for approx. 2 hours. Strain the stock or pour through a colander in which you have placed a clean(!) dish towel. Leave to cool. Season the stock well with salt and pepper